The main objective of this study was to compare the impact of nitrogen addition at different timings on both the kinetics and aroma synthesis. The effect of the initial nitrogen content of the must...
Marta Bueno-Herrera et al., Instituto Tecnológico Agrario de Castilla y León, Spain
To better understand which fators impact the most the chemical and sensory parameters of white wines, different winemaking techniques were studied (fermented in oak barrel and aged on lees (FB+AL);...
Fernando Zamora et al.; Universitat Rovira i Virgili, Tarragona (Spain)
To our knowledge all the studies about laccase kinetics and its inhibition have been performed with substrates and conditions very different from those of real grape juice. Moreover, none of these ...
Yihe Sui et al., The University of Adelaide, Australia
Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. As a consequence, winemakers often use bentonite, a clay-based materia...
Steven Sutton et al.; Stellenbosch University, South Africa
In the past decade, there has been an increasing amount of work dedicated to understanding micro-oxygenation in wine. Oxygen desorption into nitrogen gas is a similar process, but there has been li...
The aim of this work was to characterize 18 oenological tannins by the polyphenolic, antioxidant, and sensory point of view. These properties have been evaluated in model wine solution as well as i...
R. Muñoz GarcÃa et al., University of Castilla-La Mancha (Spain)
The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically ...
Kiera Lambrecht; Stellenbosch University, South African Grape and Wine Research Institute (SAGWRI) - South Africa
There has been a shift in modern industry to implement non-destructive and non-invasive process monitoring techniques. This is primarily to ensure that process conditions are maintained at optimal ...
Fernando Zamora - Universitat Rovira i Virgili, Tarragona (Spain)
A review of the historical practices and reasons for the use of sulphites in winemaking. For each alternative to sulphur dioxide, details of their impact on oxidation and on protection against the ...
This research aims at developing an efficient and food grade method for the extraction of yeast MPs from commercial wine lees, and to test the obtained extracts as wine stabilisers, foaming agents,...
G. González-Neves et al., Universidad de la República, Facultad de AgronomÃa - Uruguay
The aim of this work was to study winemaking alternatives that will optimize the quality of the Tannat wines, taking advantage of the grape's oenological potential.
Wine flavor results on complexes interactions of odorous components, which come from different aromatic families like esters, thiols, aldehydes, pyrazines or lactones. Varietal lactones identified in
The objective of this study is to determine if the application of US to grapes of different maturity level/sanitary status leads to the same positive outcome as regards chromatic, phenolic and arom...
Anita Oberholster; Department of Viticulture and Enology, University of California, USA
The increasing incidences of wildfires in winegrape growing regions pose a significant risk. Persistent exposure to smoke can compromise the quality and value of winegrapes and adversely affect wines
Panagiotis Arapitsas et al., Fondazione Edmund Mach, San Michele all'Adige, Italy
This new knowledge provides essential information in order to better understand tannin chemistry in food and predict or model the chemical/sensorial behaviour of wine or other food rich in proantho...
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